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Friday, June 10, 2011

From the kitchen of One Perfect Bite...Every Friday for the next 50 weeks, a small group of kindred spirit will be exploring recipes developed by the fifty most influential women in the food world. The women were selected by the online arm of Gourmet and, to no one's surprise, Julia Child appears at the top of the list. She is legend. Her books and cooking shows brought French cooking to the American kitchen and changed the way we prepare and think about the food we eat. I count myself among those whose cooking was forever changed by her influence. I found her program, The French Chef, in 1969 while flipping through television channels.We were living in Chicago at the time and I was caring for my baby girl who was born prematurely and had a host of medical problems that needed the kind of attention only a mother can provide. Needless to say, I didn't get out a lot. I was not a young mother and had worked for years. Julia helped me deal with a classic case of cabin fever and convinced me that, if I tried, I could cook as well as she did. I love a challenge, so rather than start with something simple like a soup, my first effort was her multi-step recipe for Beef Wellington. Using her instructions, I was able to duplicate the dish and my cooking took a quantum leap. My challenge became finding recipes that were economically feasible for family meals. Chicken was a logical place to start and I slowly worked my way through all of her recipes for it. In 1969 chicken was 33 cents a pound. If you were willing to joint the bird, it could be had for the outrageous sum of 29 cents a pound. I dissembled lots of chicken back then and one of my favorite recipes was Julia's, Poulet Saute aux Herbs de Provence. It sounds fancy, but, in reality, it was nothing more than chicken sauteed in a mix of butter and herbs. The TKO came at the end of cooking, when pan juices were used to make a Béarnaise-type sauce of such merit that some would salute la belle France with a rousing chorus of La Marseillaise on tasting it. This is one of my favorite "Julia" recipes. I know those of you who can see beyond the stick of butter will love it, too. Here's the recipe and the names of the other blogs that are saluting Julia Child this Friday. Bon Appetit!

Directions:1 ) Heat butter in a large skillet until it is foaming. Add chicken pieces and saute for 7 to 8 minutes, turning often. Do not let chicken color more than a deep golden yellow. Season with herbs and salt and pepper. Add garlic and cook, uncovered, for another 20 to 25 minutes, turning 2 to 3 times, or until chicken is tender and juices run clear. Remove chicken to a warm platter and tent with foil to keep warm.2) Mash garlic cloves with the back of a spoon. Remove peel. Add wine and boil down until reduced by half.3) Beat egg yolks in a separate small saucepan until thick and sticky. Beat in lemon juice and wine with a whisk. Add liquid remaining in saute pan, a half teaspoon at a time, until a creamy mayonnaise sauce begins to form. Beat over very low heat until warm and thickened.. Remove from heat. Add finishing herbs and adjust to taste with salt and pepper. Spoon sauce over chicken and serve immediately. Yield: 4 to 6 servings.

60 comments
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I used to watch Julia Child many years ago, she was really one of a kind. She made it acceptable to make mistakes and carry on, don't you think? I also remember Graham Kerr, the Galloping gourmet, who did so much love to sip some wine while he cooked. He later had a health scare and went on to publish low fat and healthy cookbooks, I still have his healthy shepherd's pie recipe.

I can attest to the perfection of this recipe. I made it many, many years ago when I was moving beyond the food I grew up with. I loved Julia and Jacques Pepin. I look forward to your salute to women chefs.

Sorry about your computer problems, I know how frustrating that can be but I loved hearing about your beginnings with Julia! This recipe sounds so interesting and yummy even without a picture! Thanks for sharing!

Mary I have got Explorer, Firefox and Google Chrome downloaded now on my computer, Generally if one does not work the other does. Google need to get their act together!!!!This recipe sounds good to me. Take care Diane

I grew up watching Julia..I am sure in reruns!LOLOh and if you previously subscribed to my blog via an RSS feed. My feed address has changed. So if you have not been getting my current updates, you might want to re-subscribe.

I'm really looking forward to following everyone along on this journey of both food and influential women. The chicken sounds divine and has me thinking I should break out my jar of herbes de provence that I still haven't opened.

I can't wait to see this photo, but in the meantime, I was really struck by your words. Julia was such an influence at that moment in time. There weren't TV chefs, and she was in a class by herself. I wonder how many people can point to one of today's celebrity chefs and say that person "taught me to cook?" I think that is one of the many reasons Julia will endure. Not only was she a chef, and a teacher, but she made history.

Mary, you are a gem! I watched those shows when I could watch them, and I loved them all (women or not) including Yan Can Cook, The Galloping Gourmet, and The Frugal Gourmet. I learned to chop onions from one of them. This recipe sounds great. I never had a copy of Julia's masterpiece to American cooks, but I have used many of her recipes. I really enjoy your posts.

Truly enjoyed this post Mary. I'm almost afraid to admit that I remember when chicken was 29 cents:) I disassembled lots of chicken back then too!!! (still do:) And yes, Julia came to my rescue as a young wife and mother many, many times.

I do feel like I missed out. I never watched Julia Child, though I remember chicken at 17 cents a pound. I did watch the Galloping Gourmet, but mostly for entertainment. I have a fussy hubby who doesn't like to eat outside of his realm. It really stifles me.

How neat! I hope to be apart of a group like that someday! And although I wasn't around in 1969, I did grow up watching her on PBS every weekend and I have always loved making food ...but not until reading her entire book and making the first recipe of hers (french onion soup) was there a true passion for the process of food creation. I was sold and my life was forever changed :D

Mary, it's so nice to hear your past. It reminded me that you worked hard in the beginning to become a great cook. Very inspiring story. Thanks for sharing! Crossing fingers for your computer problem too...

Hey All…i guess we all love Julia....n dis is d best blog must say...also like to share one good newz dat to reduce the problems of environment,I came across this very interesting cause on facebook. A luxury hotel is planting trees for every like on their facebook page. click on this link http://www.facebook.com/TheLaLit.Hotels.Palaces.and.Resorts and for every like on it, one tree will be planted. Do your bit guys to save environment...

I totally sympathize with computer problems Maty. My computer had a nasty virus and it took a good friend to right it. This dish from Julia is the piece de resistance. She is the culinary Queen in my books and it is fitting that she should be the first.

What a great Julia story! I read an article one time that said Julie told cooks to demand that their local grocers carry more exotic foods and spices if they didn't already, as a lesson on persistence. I talked to a North Carolina grocery manager the other day asking for rhubarb, and he said I was the fourth person to ask for the item, so he'd start stocking them!

I never watch Julia Child, I'm Canadian and I'm too young but really she is an important women (I read her books) in food! This recipe really is something simple, but I happen to like i a lot too! Have a good day Mary!

I never saw Julia Childs on British TV but I LOVE her now and of course have Mastering the Art of French Cooking. Thank you for sharing about your early days of motherhood - I can relate in many ways.BestMary x

I remember watching Julia Child when I was quite young. Last year my husband and I did a "series" called weekends with Julia. Life gets busy though, and we didn't get too far. We did make soup delicious recipes from her first book though everything from Baba au rhum to soup pistou. This chicken dish sounds fabulous and I love hearing how you came upon it. I'm looking forward to reading more posts about the 50 most influential women in cooking. Have a wonderful weekend!

She is still the best, and we all have so much to thank her for. Even the choice of foods at the grocery store is thanks to her efforts to bring French and other foreign foods to the American market. Great post. Love the butter.

Wow... I remember making this when I still lived with my parents, before I got married! It is a fabulous recipe, isn't it! I recently watched Julia cook this on some online video and was thinking I should make it again... Thanks for the inspiration, Mary! Hope Hal gets healed soon... Hugs...

Even though there is no photo to accompany this your words bring such a visual picture to mind. I would probably have been too intimidated by the name of the recipe to even try making it, but after reading your post and my cooking along with French Fridays with Dorie I think I can tackle this one. Have a great day, Mary!

Mary, I love that you tackled Beef Wellington right off the bat. You are an amazing cook and I know you are an amazing Mom, too, as evidenced by your choices to tend your young daughter. Julia Childs was one of a kind. I love her recipes! Though they fall far from the recommended diet guidlines. Thank you for sharing this story (and recipe). blessings ~ tanna

yeah, I have to admit that Julia Child is so famous! And thanks for sharing such great informations. Btw, this dish looks really awesome.... the colour & the presentation. Bookmarked it already! Thanks again.Kristy

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